A creamy mushroom, leek and cherry tomato casserole flavoured with Italian sun-dried tomato pesto. Chunks of pan-fried tempeh are stirred through at the end and fresh green beans are served on the side.
Sweet, smoky, citrussy – our Mexican-inspired, sustainably sourced salmon serves up a mega dose of flavour. Creamy coconut rice is the perfect partner for crunchy sweetcorn and bright, vitamin C-dense red peppers.
The bright flavours of sun-drenched Caribbean islands inspired our chefs to create these vegan lettuce bowls. Smoky jerk spice, low-fat jackfruit and
creamy black beans meet juicy mango and sweet tomato.
Comfort food, for any day of the week. Fibre-packing butter beans simmer with silky coconut yoghurt, leafy spinach and pillowy mushroom, and are sweetened with sun-dried tomatoes. Crunchy red rice makes a colourful, filling side.